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Granny's Garden Vegetable Soup

My granny made the best vegetable soup around. I've never tasted any better. I get pretty close with my recipe. You may be tempted to leave the okra out, but it makes this recipe sing.

Ingredients

  • 3 tablespoons olive oil
  • 2 celery stalks chopped
  • 1 large onion chopped
  • 1 clove garlic crushed
  • 2 pounds okra sliced 1/4 inch thick rounds
  • 8-10 tomatoes peeled and crushed
  • 3/4 cup butter beans
  • 4 ears corn (1 cup) cut off the cob
  • 1 tablespoon basil chopped
  • 1 tablespoon thyme chopped
  • 3 dashes hot sauce
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 lemon

Instructions

  • In a large stockpot, heat olive oil over medium heat. Add celery, onions, and garlic and heat for about 1 minute, stirring constantly.
  • Add okra, tomatoes, beans, corn, basil, thyme, hot sauce, salt, and pepper to the pot. Squeeze the lemon over soup. Add enough water to just cover the soup.
  • Bring mixture to a boil, and then reduce to simmer. Cover and let simmer for 1 hour.
  • Serve immediately with jalapeño cornbread (page 56 of Harvest Cookbook) or use pressure canner method of canning to can this recipe.

Notes

Courtesy of Stacy Lyn Harris